Mango-Lychee Coconut Cooler

Make the pandan syrup: place all the ingredients in a small saucepan. Cook over medium heat until sugar dissolves and mixture thickens into a syrup. Remove pandan leaf. Set syrup aside and let cool.

Portion crushed ice among 4 small bowls. Pour coconut milk into each bowl. Top with mangoes, lychees, nata de coco, and tapioca. Add pandan syrup according to taste. Garnish with pandan leaves, if desired. Serve immediately.